Step 3

Add half of browned bison meat to the pot in a single layer.
Brown on all sides for 3-4 minutes.
Using a slotted spoon,transfer to the bowl.

Step 4

Add remaining olive oil.
Brown the second half of bison meat.
Remove from the pot and transfer to the bowl.

Step 5

Add chopped onion to the bowl,then reduce heat to medium.
Cook,stirring,for 1-2 minutes.
Stir in herbs and continue to cook,stirring,for 1 minute.
Pour in dry red wine,reduce heat to low and bring to boil,scrapping up any browned bits from the bottom of pot.

Step 6

Return browned meat and any accumulated juices to the pot,along with carrots,bay leaves and celery.
Pour combined tomato paste and beef broth into pressure cooker.

Step 7

Close pressure cooker and lock the lid.
Set burner heat to high pressure.
When pressure cooker reaches high pressure,reduce heat to low.
Set timer to cook for 20 minutes.

Step 8

Remove pot from the heat.
Carefully open pressure cooker.
Discard the whole herbs and bay leaves.
Taste for salt and pepper.

Step 9

If cooking liquid is too thin,transfer cooked bison meat and vegetables to serving bowl.
Turn heat to high and simmer,uncovered,until liquid reduced to the desired consistency.
Season to taste with salt and black pepper.
Pour liquid over bison meat and vegetables.
Serve hot.